This quick and easy Chinese Pea Shoots Recipe (炒豆苗 Chao Dou Miao) is a classic Chinese veggie side dish you'll often see at restaurants - and for good reason! Tender, leafy pea shoots are flash-cooked with garlic for a fragrant and flavorful side that pairs well with almost any Asian entrée.
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What are Pea Shoots?
Pea shoots are the young leaves and tendrils of the pea plant, commonly from snow peas. They're harvested early-usually just 2-4 weeks into the growing cycle-making them tender and sweet with a hint of that familiar pea flavor.
You might also see them labeled as:
- Dou Miao (豆苗)
- Snow pea leaves
At the Asian supermarket, sometimes we see bigger ones and sometimes smaller ones, and it's totally up to you which ones to get. Personally, I like the smaller ones because they are more tender.
Why You'll Love This Recipe
- Ready in 10 minutes
- Only 4 ingredients
- Naturally vegan, gluten-free, keto, paleo, and Whole30-friendly
- Pairs well with rice, noodles, or meats
How to Stir Fry Pea Shoots (Step by Step)
First, gather your ingredients:
- 1 lb pea shoots (a.k.a. snow pea leaves, Dou Miao 豆苗)
- 1 tablespoon cooking oil of choice (avocado, canola, or peanut oil work great)
- 4 cloves garlic, crushed and roughly chopped
- Salt, to taste
- Optional: 1-2 teaspoon soy sauce (for extra umami flavor)
Cleaning: Rinse the pea shoots thoroughly to remove any dirt or grit.
Trim: Snip off any woody ends with kitchen shears or pinch by hand-this improves the texture significantly.
Heat oil in a wok or large skillet over medium-high heat. Add garlic and stir for about 30-60 seconds until fragrant.
Add the pea shoots and toss to coat with oil and garlic.
Stir-fry for 3-5 minutes until leaves are wilted and tender but still vibrant green.
Season with soy sauce (if using) and salt, give it a final toss, and serve hot!
Storage & Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Quickly reheat in a hot wok or skillet (about 1 minute) to bring back the texture. Avoid microwaving too long, or the pea shoots may turn mushy.
- Note: Since pea shoots are delicate, this dish is best enjoyed fresh.
FAQ
What's the difference between pea shoots and pea sprouts?
Pea shoots are the tender leaves and stems of the pea plant, while sprouts are the young germinated seeds. Shoots are leafy and great for stir-fries, sprouts are crunchy and eaten raw or lightly cooked.
Can I use oyster sauce instead of soy sauce?
Yes! Oyster sauce is often used in restaurants for an extra savory flavor. Just drizzle in about 1 tablespoon near the end of cooking.
Where can I buy pea shoots?
Look for them at Asian supermarkets (H Mart, 99 Ranch, or local Chinese/Thai groceries). In spring, you might also find them at farmers markets.
Chinese Pea Shoots Stir Fry (Dou Miao 豆苗) Recipe
Tender, leafy pea shoots (a.k.a. snow pea leaves) are flash-cooked with garlic for a fragrant and flavorful side dish that’s ready in just 10 minutes.
Ingredients
- 1 lb pea shoots (snow pea leaves, Dou Miao 豆苗)
- 1 tablespoon cooking oil (avocado, canola, or peanut oil work great)
- 4 cloves garlic, crushed and roughly chopped
- Salt, to taste
- Optional: 1–2 teaspoon soy sauce (for extra umami flavor)
Instructions
- Rinse pea shoots thoroughly and trim off any tough stems.
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and stir until fragrant (30–60 seconds).
- Add pea shoots and toss to coat with oil and garlic.
- Stir-fry for 3–5 minutes, until tender but still bright green.
- Season with salt and a splash of soy sauce if using. Toss well and serve hot.
Notes
- Don’t overcook: Stir-fry just until the leaves wilt—overcooking can make them soggy and dull in color.
- Tough stems? Some bunches have thicker stems—feel free to pinch or snip them off before cooking for a more tender bite.
- Add a splash of broth: If the wok gets too dry, a tablespoon of water or broth helps wilt the greens evenly without over-oiling.
- Seasoning ideas: Try adding a dash of sesame oil, a sprinkle of white pepper, or a spoonful of oyster sauce for variation.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 139Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1023mgCarbohydrates: 19gFiber: 6gSugar: 7gProtein: 8g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
More Delicious Stir Fry Veggie Recipes
Quick, nutritious, and full of flavor-these veggie-forward dishes are perfect as light mains or tasty sides!
- Stir Fry A Choy (Taiwanese Lettuce) - A simple and comforting veggie dish featuring tender A Choy (aka Taiwanese lettuce) stir fried with smashed garlic. A staple in many Taiwanese homes!
- Stir Fry Luffa Gourd (Silk Melon, Si Gua) - This soft, spongy gourd is stir fried with dried shrimp for a savory, umami-packed dish that's both nostalgic and nourishing.
- Stir Fry Bean Sprouts and Garlic Chives - Crunchy mung bean sprouts and fragrant garlic chives come together in this fast and flavorful veggie stir fry.
- Malabar Spinach Stir Fry - This unique leafy green is simply cooked with ginger for a silky, slightly slippery texture and aromatic bite.
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yang says
This is the only way I make my pea shoots. I absolutely love this vegetable - so delicious when they are tender!
Donny says
I've always wondered what to do with them and cooking them with garlic makes so much sense!
Megan Stevens says
Yum yum yum! I love these stir fried pea shoots and that they taste like peas but with the tender greens texture. So fun and delicious!
Jean Choi says
Such a wonderful texture and flavor, and I love how quick these pea shoots come together! It's a delicious side dish we enjoyed with some stir fry beef.